
Charleston has turned into a food truck haven this summer between the weekly levee events and the Regatta festival. Let's take a look!
A Taste of N'Awlins - really good mac & cheese, plus some high quality jambalaya



Bayou Classic - jambalaya and an armadillo egg that had my mouth on fire. But I liked it enought to keep eating.


The Cake Corner - a cake shake! With a real hunk of birthday cake. Fun and whimsical



C&L Concessions - straightforward corn dog here. I wish there was some like honey mustard that comes standard with corn dogs.


C-N-C Concessions - fried green tomatoes; they're a classic for a reason. Just wish there was a dipping sauce.


CPD CPAA - haven't had a chance to try them yet!

Crouch’s Rockin’ Rolls - some new local pepperoni rolls that are fluffy and tasty.


Diehl’s Pig Shack - by far, the best set-up. Lovely space and a pretty good BBQ sandwich


Expressway Food/Fun on Wheels - I can't find this one!
Fliehman Concessions - huge steak sandwich with all the fixins definitely is the best bang for its buck.



Gambill Amusements - cotton candy and a giant lemonade: the classics




Hughes Concessions - can't find them yet!
JoJo’s Tacos - hefty tacos with all the toppings. More of an American style, but with some good seasoning!



Rockin’s Rolls Cinnamon Rolls - giant cinnamon rolls with icing; they'll be warm no matter wht so they're extra gooey.


Sherry’s Concessions - haven't tried this one yet

Wild Bill - purchase a too-expensive mug to hen get to try the sodas. But, you can get refills


WV Mountain Ears - just a lemonade here - but a very tasty one



All Fired Up is Capitol Market’s teen barbecue challenge and a chance for the next generation of youngsters to prove that they’ve got what it takes!
Each team is led by a 11- to 16-year-old. Parents and friends may assist, but the menu and cooking must be let by each child.
Beginning at 1 p.m., contestants used a Capitol Market gift card to shop both inside and outside the market. At 2 p.m., each team began cooking and had two hours to complete their meal.
A grill, along with a pretty impressive pantry of items was provided for each team. At the completion, each team submitted their food to a 5-judge panel (including yours truly!). Prizes were be awarded for “Best Overall,” “Best use of Local Ingredients,” and “Most Creative.”

Team 1 - fried green tomato caprese with balsamic; honey pork chop with grilled asparagus, zucchini, and baked potato with gouda cheese; grilled fruit with homemade whipped cream



Team 2 - surf & turf with garlic cream sauce, green beans and potato medallions; Ellen's ice cream with caramel topping


Team 3 - scallops in brown butter; low country grill with kielbasa, corn and shrimp; grilled peach with Ellen's ice cream and JQD Salt


Team 4 - chicken street tacos with a summer salsa and garlic parmesan corn on the cob and cinnamon sugar tortilla chips

Team 6 - steak slider with horseradish sauce and side of grilled pineapple

Team 7 - Dry rub for pork loin, wrapped in bacon with a summer salad with a poppyseed dressing, corn with bacon fat, and a caramel apple slice

Team 8 - T-bone steak slices with homemade barbecue sauce, grilled romaine and peppers

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